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The Little Paris Kitchen: Classic French Recipes with a Fresh and Fun Approach Hardcover – March 15, 2012

231 customer reviews

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Hardcover, March 15, 2012
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Editorial Reviews Review

Featured Recipe from The Little Paris Kitchen: Canard à l’Orangina (Duck with fizzy orange)

Canard a lOrangina

Serves 4 as a main

When I was invited to a dinner hosted by Chef Jean-François Piège, he described how his previous elaborate style of cooking at the Hôtel de Crillon had evolved into something a lot more simple and homely at his current restaurant in the Hôtel Thoumieux. He told an amusing story of how his wife wanted duck à l’orange for Sunday supper and all he could find at his local corner shop was Orangina, so he used it to make a sauce for the duck. I’m not sure exactly how he made his canard à l’Orangina, but here’s my version. A simple watercress or wild arugula salad works well with this dish.

For the Marinade:
  • finely grated zest and juice of 1 orange
  • 1 tbsp olive oil
  • ½ tsp ground cumin
  • 1 tsp salt
To Make the Marinade

Mix together the orange zest and juice with the olive oil, cumin, and salt.

The Duck
  • 4 duck legs
  • 7 tbsp orange soda
  • 2 tbsp Cointreau
  • a pinch of salt
  • 1 tsp red wine vinegar
  • 4 oranges, cut into segments

Rub the marinade over the duck legs and leave to marinate for a minimum of an hour (or in the fridge overnight).

Preheat the oven to 325°F. Put the duck legs with the marinade into a roasting pan and cook for 1 hour or until tender. Halfway through cooking, baste the duck with some of the pan juices.

Fifteen minutes before serving, pour the orange soda and Cointreau into a large frying pan, place on a high heat, and simmer until reduced by half. Stir in the salt and vinegar before adding the orange segments. Simmer for another 5 minutes.

Serve the duck legs hot, with the orange segments and sauce.

Preparation time: 20 minutes

Resting time: 1 hour–overnight

Cooking time: 1 hour

--This text refers to an alternate Hardcover edition.


The 'little kitchen' concept might be a considerable hindrance to most chefs, but Khoo has made the most of it. New York Times Rachel is an inventive chef ... who runs [supperclubs] to show off her immense culinary skill Huffington Post The fabulous fairy godmother of French cuisine Easy Living A fresh approach to classic cuisine Sun

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Product Details

  • Hardcover: 288 pages
  • Publisher: Michael Joseph Ltd (March 15, 2012)
  • Language: English
  • ISBN-10: 0718158113
  • ISBN-13: 978-0718158118
  • Product Dimensions: 7.9 x 1.2 x 10 inches
  • Shipping Weight: 2.3 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (231 customer reviews)
  • Amazon Best Sellers Rank: #983,493 in Books (See Top 100 in Books)

More About the Author

Rachel's unconventional food background has helped formulate her unique culinary touch. As a food creative, food writer, television personality and events organiser, Rachel is passionate about cultivating a love of creative and simple food. Rachel connects with fellow foodies and creatives on a truly international scale via her loyal online community.

Rachel's latest book "The Little Paris Kitchen" has caught the attention of readers all around the world. Her popular presence on the BBC television network has created a global following; thanks to the success of her television series also entitled "The Little Paris Kitchen".

Her role as an international food creative has spanned six-course dinners and workshops in places as far-flung as London, Paris, Berlin, Milan, Melbourne, Sydney and Buenos Aires.

In addition to "The Little Paris Kitchen", Rachel's books include "Barres à céréales, Granola et Muesli faites maison" and "Pâtes à tartiner" published by Marabout.

Rachel's fourth cookbook, "My Little French Kitchen" was published in Autumn 2013.

Rachel is currently working on her new television series with the BBC, and her fifth cookbook, "Rachel Khoo's Kitchen Notebook".
(Note: author photo credit - David Loftus)

Customer Reviews

Most Helpful Customer Reviews

115 of 121 people found the following review helpful By Brad Gibson on July 22, 2012
Format: Hardcover Verified Purchase
While this book will soon be available in the U.S. minus the metric measurements, I couldn't wait after seeing the BBC series via online torrent sites. The book is not a 100 percent mirror image of the recipes you see in the show (slight little differences in recipes), but it is so very close and gives you much more detail to compliment the TV series.

Beautifully displayed with a photo of every recipe (unlike the majority of books from Rachel RAY who has to be a cheap s*** and cut quality for the sake of profits), THIS Rachel went to the trouble to warn would-be chefs with little hints to avoid disasters (as in her exquisite creme brûlée recipe).

Never prepared French food? Rachel includes a great 'French Basics' section in the back of the book that explains the importance of sauces and dressings and gives over 10 different recipes (Hollandaise, Mayonnaise, Bechamel, etc.). Oh, and there's a weight and temperature conversion chart in the back for those who don't want to wait for the U.S. version of this book and get on with the U.K. edition.

All in all, a great book if you want to try your hand at basic French food with a touch of British flair. Well done, Rachel Khoo!
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59 of 63 people found the following review helpful By Kitchen Queen on July 11, 2012
Format: Hardcover Verified Purchase
I watched her series on TV and it was a feast for the eyes! What she can cook in that tiny Parisian kitchen is amazing. The recipes are well written, easy to follow and if she can cook them in her little oven and cooktop, then there's no excuse for anyone! Love the originality of the recipes and suggested substitutions of ingredients. The frites de legumes are a genius alternative to your standard french fries, and much healthier too. Well worth the purchase, a really beautiful book that you can lose yourself in!
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60 of 67 people found the following review helpful By raz on June 2, 2012
Format: Hardcover
I bought this book today, two hours later I cooked the mussels and my wife was very impressed I normally don't cook and I haven't cooked in years. This book is so easy it follow it literally took me 30 minutes to have a nice steaming mussels French dish on the table for dinner. I can't wait to try some other wonderful recipies from this book.
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31 of 34 people found the following review helpful By S. Nguyen on October 9, 2012
Format: Hardcover Verified Purchase
Got this book after watching some of her series on Youtube. I was instantly charmed. Wanted to read more about Rachel and her food so I ordered the book. I read it through and picked out her chicken with lavender and honey. Sooooo delicious! I couldnt stop eating it.... and the recipe was very easy as well. Note: this book was the european edition, so all measurements are in metric. I am used to this measuring system and have a scale and all of our liquid measuring cups have millileters on it as well, so I was fine with it. But be prepared to measure in grams, not ounces and cups!
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54 of 64 people found the following review helpful By Bobby W. on March 6, 2013
Format: Hardcover Verified Purchase
The book is very well written and the pictures are great. Unfortunately, I found the recipes to be a little bland, which is a shame because I love making French food. The gluten free onion and creme fraiche tart was pretty gross, but would probably be ok if you just used regular dough. The croque madam muffins were good, but a little too heavy on the nutmeg. The cheese souffle was a little bland. The duck with fizzy orange turned out good. Unfortunately for me, there are quite a few pages dedicated to sweets and pastries which I don't really care for, but I'm sure I'm in the minority on that. Overall, not a bad book, but not as good as some of the other french cookbooks I have.
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26 of 31 people found the following review helpful By readalot on May 15, 2013
Format: Hardcover
Couldn't wait so bought it at almost twice the cost at a local bookstore. It was WORTH IT!! I'm a foodie to say the least. Even taken some professional cooking class and yet I find this book not only entertaining, recipes in it are relatively short and preparation easy. Some complained about ingredients not available? Well I have no problem finding them. Okay so you have to know what "lardon" is but she tells you what it is, smoked bacon. Could substitute canadian bacon if you want.

Classics like boeuf bourguignon is simple. Ingredient list looks intimidating but it really isn't I've seen much longer list with method lot more complicated.

Other interesting dishes Poulet au citron et lavande, poulet aux champignons... are really easy and really good.

She also shows some of the more interesting cooking method such as en papillote. Literally cook your dinner in parchment paper. So no mess to clean up. Just wad the paper up and into trash. Typicaly en papillote is with fish and she chose to do with trout. you could substitute salmon or even rockfish, cod, sole, flounder, cat fish too if you want. I would use even good quality carp with its mild delicate flavor.

If nothing else enjoy the great photography!! And see her youtube video. She'll make you happy and smile!!

lardon substitute: canadian bacon or smoked bacon of some sort decide which one according to your taste.
Creme Fraiche can be found at Trader Joe. Chevre cheese also at Trader Joe's...

Mussel steamed in wine is another classic. simple yet so good. Puff pastry, chouquette, is easy but will make you look like a professional cook. Another classic millefeuille is rustic and simple yet looks like a million bucks and decidedly decadent.

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